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Sugar & Other Sweeteners

This section tells you all you need to know about the different types of sugar used in cake making. Sugar is an important ingredient in all cakes and is essential in sponges. Brown sugars and other kinds of sweeteners can be used to add variety and extra flavour. There are also many branded sugar alternatives for baking now available in most supermarkets.

Caster Sugar

Caster sugar is the one most commonly used in cakes, especially for creamed mixtures and whisked sponge mixtures.

Granulated Sugar

Granulated sugar produces a creamed mixture which is slightly reduced in volume, with a reasonably good texture, apart from a slight grittiness. For rubbed-in mixtures, granulated sugar is quite acceptable.

Icing Sugar

Icing sugar is the finest of all sugars. It is not generally used for basic cake mixtures as it produces poor volume and hard crusts. It is used decoratively for icing cakes (often on top of a Marzipan base).

 Soft Brown Sugar

Love food, love football? World Cup is coming, click me now...Soft brown sugar either dark or light, provides more flavour and a caramel like taste, it has a slightly finer grain. When it is used to replace caster sugar in sandwich cakes, the volume is good; these sugars cream well.

Demerara Sugar

Demerara sugar is even coarser in the grain than granulated, which it can replace in rubbed-in recipes. It's better for making cakes by the melting method and not good for creamed mixtures.

Barbados Sugar

Barbados sugar is a very dark, unrefined sugar of a similar colour to treacle. Molasses sugar syrup is the least refined and is very dark and sticky. Too strong in flavour for light cake mixtures, Barbados sugar helps to give a good flavour and colour to rich fruit cakes and gingerbreads. You can modify the flavour by using it half and half with white sugar or soft brown sugar.

Golden Syrup

Golden syrup gives a special flavour which is particularly good with spices.

Treacle

Treacle is a dark syrup, which is not as sweet as golden syrup. A small amount added to rich fruit cakes gives a good dark colour and distinctive flavour; it is also the traditional ingredient for gingerbread.

Honey

Honey is used in some cake recipes, it absorbs and retains moisture and keeps cakes fresh for longer.

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